—–WALDINE VAN GEFFEN VGHC42A—– 4 Chicken breast halves; skin — bone, 1″ cube
1 Jar spaghetti sauce — (30 ounces)
1 medium Eggplant; peel — chop coarse
2 Tomatoes — chop coarse
2 small Zucchini — slice
1 Green bell pepper — 1″ pcs
1 large Onion — chop
3 Cl garlic — mince
1 teaspoon Dried basil leaves
1 teaspoon Dried oregano leaves
In large bowl, combine all ingredients; mix well. Pour into 3-1/2 to 4 qt crockpot. Cover; cook on LOW for 8 to 10 hours or until chicken is tender and no longer pink. 300 cal; 9 gr fat; 27% fat. Source: Country Casseroles & One-Dish Meals, Pillsbury.